Chinese cabbage, also known as napa cabbage, is a leafy vegetable with broad, thick, tender leaves and white stems:
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AppearanceChinese cabbage has large, dark green leaves and crisp white stalks. The heads are usually tall and cylindrical, but can be barrel shaped or looser leaved.
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TasteChinese cabbage has a sweet, mild flavor with a hint of pepper.
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UsesChinese cabbage is often used in East Asian cooking, such as in kimchi. It can be eaten raw or lightly steamed, stir-fried, or sautéed.
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NutritionChinese cabbage is high in vitamin C and K, as well as folic acid and antioxidants.
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VarietiesThere are several varieties of Chinese cabbage, including loose headed and tight headed. Two more or less distinct species of Chinese cabbage are Pe-tsai and Pak-choi.
Chinese cabbage is indigenous to China and eastern Asia where it has been in cultivation since the fifth century. It is a major vegetable in China, Korea, Taiwan, and Japan.
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